Sources of Volatile Aromatic Congeners in Whiskey

已完结 10 由 z 发布于 2025/9/9 8:58:15

DOI:10.3390/beverages9030064
作者：Thomas Jerome Kelly,?Christine O'Connor,?K. Kilcawley
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/beverages9030064

MDPI

Abstract：Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: maltin

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